Hey there! Abbie here, G&G's Marketing Manager. I thought I'd show you some of what I'm making with my Chef's Bundle this week to give you some ideas! We'd love to see what you make with your G&G Bundles.
Share photos on Instagram or Facebook of what you make with any of our Bundles through Nov 11, 2021 and you'll be entered to win a $100 G&G gift card! Just be sure to tag us and that your account is public so we can see it. If you don't have social media, you can email your photos to us at firstname.lastname@example.org to enter.
This was the assortment of local goodies that I started with on Sunday. I ordered the Regular sized Chef's Bundle because I was really itching for a flower bouquet in my kitchen!
The Regular size Chef's Bundle comes with 6 local produce items, 2 artisanal goodies (those are the TGM Bread baguette and CalyRoad goat cheese this week), plus a garnish (the Snapfinger Farm jalapeños) and a bouquet.
The first thing I made was a pork belly banh mi–the baguette and jalapeños combo was just too perfect, and I'd grabbed some pork belly from the farmer's market over the weekend. You could make this with Pine Street Market's pulled pork instead, or even with fried tofu.
I slathered the bread with sriracha mayo and layered on sliced pork belly, pickled radish, jalapeño, cilantro and dressed Mizuna. Mizuna is a Japanese mustard green with a peppery flavor similar to arugula–this was my first time trying it and now I can't get enough!
A classic Vietnamese banh mi has pickled carrot on it, but I opted for quick-pickled radishes, which are super easy to make: thinly slice the radishes, then let sit for 10 min in a small bowl of rice wine vinegar with a pinch of salt & 2 pinches of sugar.
This is perfect for breakfast, or could double as an appetizer! I sliced off a few pieces of the baguette and stuck them in the toaster, then spread on some goat cheese and topped with thin slices of radish. A sprinkling of flaky salt was the final touch! This one is so easy, it's been my go-to breakfast all week.
I had red peppers (perfect for blistering), tomatoes & jalapeños for salsa, leftover pork belly from my banh mi, and all the right ingredients for a quick slaw of radish & Mizuna, so tacos were an easy answer. I added some of the goat cheese on top as a final touch!
Homemade salsa is way easier to make than you'd think. I like to make it by broiling tomato, jalapeño, onion & garlic cloves coated in oil, salt & pepper until they get some slightly blackened crispy spots, then I chop everything very finely and add lime juice, salt & pepper, minced cilantro, and a splash of olive oil. Perfect for my tacos, and a great snack to keep in the fridge!
Now show us what you've got! Share photos of what you make with your G&G Bundle on Instagram or Facebook by Nov 11 to enter to win a $100 G&G gift card.
(Pssst... you can even get ahead and start thinking about what you'll make now! Everything that will be in our Bundles delivered next week is already listed here on our blog.)